Gooey Butter Cake

A comforting and indulgent dessert featuring a crispy top and a gooey, buttery center, perfect for various occasions and easily adaptable.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 360

Crust Ingredients

1 box yellow cake mix (about 15.25 ounces) Acts as the base, no need to add eggs or oil to the mix.
1/2 cup unsalted butter, melted For a richer crust, brown the butter lightly and cool slightly.
1 large egg Helps bind the crust.

Filling Ingredients

8 ounces cream cheese, softened Room temperature gives the silkiest filling.
2 large eggs Creates the custardy, gooey texture.
1 teaspoon vanilla extract Fresh vanilla makes a big flavor difference.
4 cups powdered sugar Sift if clumpy for a smoother filling.
optional zest of one orange or 1/2 cup chopped toasted pecans For seasonal flair.

Preparation

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment for easier serving.
In a medium bowl, combine the cake mix, melted butter, and 1 egg. It will be crumbly and pressable. Press this evenly into the bottom of the prepared pan.
In a large bowl, beat the softened cream cheese with a mixer until smooth and lump-free. Add the 2 eggs, vanilla, and powdered sugar, mixing until glossy and completely combined.
Pour the filling over the crust and spread gently with a spatula. If adding orange zest or nuts, sprinkle them on top now.

Baking

Place in the oven and bake for 35–40 minutes, until the edges are set and lightly golden while the center still jiggles slightly.

Cooling and Serving

Allow the cake to cool to room temperature, then chill for at least 30 minutes. Dust with powdered sugar just before serving.

Watch the bake time; overbaking will make the cake cakier instead of gooey. Serve warm with ice cream or whipped cream and berries.